Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice...
Author: Martha Stewart
Moist and flaky, this pan fried grouper with lemon butter is delicious with some veggies on the side or as is. Butter sauce is rich and accompanies the fish so well.
Author: Tanya
Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits...
Author: Martha Stewart
A small amount of cream is all it takes to make these mushrooms taste luxurious.
Author: Martha Stewart
This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.
Author: Martha Stewart
Pan de Jamon is a traditional Venezuelan Christmas bread filled with ham and olives. Its robust flavors are a unique tribute to Venezuelan culture.
Author: Sarah | Curious Cuisiniere
Incredibly tasty stuffing stuffed pork chops combine thick-cut chops with savory Stove Top stuffing for a satisfying family dinner! This easy meal is sure to be a new favorite with its delightfully savory...
Author: Angela
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
Author: Martha Stewart
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Author: Martha Stewart
Serve these with Pancetta-Wrapped Pork Roast.
Author: Martha Stewart
This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.
Author: Martha Stewart
This stir-fried aspaeragus recipe is ready in just 20 minutes. Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways:...
Author: Martha Stewart
Parsley root, found in markets with a large Jewish, German, or Polish clientele, tastes like a cross between carrots and celery. Try roasting it using this recipe from chef Marcus Samuelsson's "New American...
Author: Martha Stewart
Slow cooked, shredded beef takes on incredible flavor of onions, sweet red bell peppers, and cumin in this Venezuelan Carne Mechada. Perfect for tacos, arepas, or sandwiches.
Author: Sarah | Curious Cuisiniere
Author: Martha Stewart
A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with...
Author: Martha Stewart
This recipe for orecchiette with caramelized cauliflower, shallots, and herbed breadcrumbs comes from "Scott Conant's New Italian Cooking."
Author: Martha Stewart
This classic chicken Romano recipe is made with Parmesan cheese instead of Romano cheese for an easy tasty any day of the week dinner.
Author: Patti Estep
This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor
Author: Martha Stewart
This compote is wonderful served cold with grilled artichokes, but it is equally good just heated through and spooned over steamed fish or grilled bread.
Author: Martha Stewart
Make thick, satisfying turkey gravy this Thanksgiving with an easy recipe from TV chef Sarah Mastracco.
Author: Martha Stewart
If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the...
Author: Martha Stewart
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto...
Author: Martha Stewart
To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them....
Author: Martha Stewart
Author: Martha Stewart
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Author: Martha Stewart
Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
Author: Martha Stewart
This delicious tangerine pie recipe, which is actually caramelized pineapple turnovers, can be found in "The Sweet Spot" by Pichet Ong.
Author: Martha Stewart
This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder
Author: Martha Stewart
This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili...
Author: Martha Stewart
Author: Martha Stewart
This mouthwatering recipe for orecchiette with broccoli rabe comes courtesy of Donatella Arpaia.
Author: Martha Stewart
This simple recipe for stir-fried broccoli rabe is a tasty way to eat your vegetables.
Author: Martha Stewart
Steam the vitamin-rich sprouts until they are fork-tender, and use the best balsamic vinegar you have for tossing.
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
This traditional Peking duck recipe comes from acclaimed opera singer Hao Jian Tian and Martha Liao, his wife. Also try: Martha Liao's Spring Rolls
Author: Martha Stewart
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
A homemade version of Macaroni Grill's Pasta Milano. A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta.
Author: Erin S
Author: Martha Stewart
This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.
Author: Martha Stewart
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
The prunes and dried pears add a sweetness to this classic cornbread stuffing.
Author: Martha Stewart
Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens into the pasta. Swiss chard, kale, dandelion...
Author: Martha Stewart
Tourtière is a French-Canadian spiced meat pie with a double crust. It is an important part of the Christmas and New Year's celebrations in Quebec and for those of French-Canadian ancestry. Get all of...
Author: Sarah | Curious Cuisiniere
This is one of Ina Garten's best sellers at her Barefoot Contessa gourmet food store in East Hampton, New York.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.
Author: Martha Stewart
Author: Martha Stewart
My quick and easy pan-seared swordfish is exactly what you need for a simple but delightfully tasty weeknight seafood dinner! It's lightly seasoned with a buttery lemon pepper sauce and it's on the table...
Author: Angela